Nonna’s Coniglio Brasato Recipe
Recipe information
Make Nonna’s Coniglio Brasato in just 3h . braised rabbit – sauerkraut, sage, grilled polenta
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Ingredients
Braised Rabbit
Sauerkraut
Grilled Polenta
Braised Rabbit Preparation
1. Sear the Rabbit
In a large pot, heat olive oil over medium-high heat. Season rabbit pieces with salt and pepper, then sear them until browned on all sides. Remove rabbit and set aside.
2. Sauté the Vegetables
In the same pot, add onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.
3. Deglaze and Braise
Pour in the white wine, scraping up any browned bits from the bottom. Let it simmer for a few minutes, then return the rabbit to the pot. Add chicken broth and sage. Bring to a boil, then reduce heat to low, cover, and let simmer for 1.5 to 2 hours, or until rabbit is tender.
Sauerkraut Preparation
4. Heat the Sauerkraut
In a small pot, combine sauerkraut and caraway seeds. Heat over low until warmed through, about 10 minutes.
Grilled Polenta Preparation
5. Cook the Polenta
In a saucepan, bring water and salt to a boil. Gradually whisk in polenta. Reduce heat to low and cook, stirring frequently, until thickened, about 30 minutes.
6. Chill and Grill the Polenta
Stir in olive oil and parmesan cheese. Pour polenta into a greased baking dish and let it cool completely. Once set, cut into squares and grill until golden brown on both sides.
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